Yang Rou Chuan Spicy Lamb Kebabs
Fire up your grill and transport your taste buds to the bustling night markets of Xinjiang with these Yang Rou Chuan Spicy Lamb Kebabs. Bursting with bold, aromatic flavors, this Chinese street food classic features tender lamb shoulder cubes marinated in a tantalizing blend of toasted cumin, chili flakes, and Sichuan peppercorns, balanced by the savory depth of soy sauce and the subtle sweetness of honey. Each skewer is grilled to perfection, delivering irresistible smoky char and a fiery kick in every bite. Perfect as a flavorful appetizer or a centerpiece for your next barbecue, these lamb skewers pair beautifully with a cold drink and are guaranteed to impress spice lovers and grill enthusiasts alike.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 500 g Lamb shoulder
- 2 tbsp Cumin seeds
- 1 tbsp Chili flakes
- 1 tsp Sichuan peppercorns
- 1 tsp Ground coriander
- 2 tbsp Soy sauce
- 1 tbsp Shaoxing wine
- 3 pieces Garlic cloves (minced)
- 1 tbsp Ginger (minced)
- 1 tbsp Honey
- 1 tbsp Sesame oil
- 1 tbsp Vegetable oil
- 1 tsp Salt
- 10 pieces Skewers (soaked if wooden)
Instructions
Cut the lamb shoulder into bite-sized cubes, about 2-3 cm in size. Set aside.
In a dry skillet, toast the cumin seeds and Sichuan peppercorns over medium heat until fragrant, about 2-3 minutes. Let them cool, then grind coarsely with a mortar and pestle or spice grinder.
In a large mixing bowl, combine the ground cumin, chili flakes, ground coriander, soy sauce, Shaoxing wine, minced garlic, minced ginger, honey, sesame oil, vegetable oil, and salt.
Add the lamb cubes to the marinade and mix well, ensuring every piece is evenly coated. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Preheat your grill or grill pan to high heat. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
Thread the marinated lamb cubes onto skewers, leaving a small gap between each piece for even cooking.
Grill the lamb skewers for 8-10 minutes, turning occasionally, until the lamb is cooked to your desired doneness and slightly charred on the edges.
Serve the skewers hot as part of a meal or as a snack, garnished with extra chili flakes or ground cumin if desired.
Nutrition Facts
Calories |
415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 867 mg | 38% | |
| Total Carbohydrate | 8.0 g | 3% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 4.4 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 437 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
